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Mexican Barley & Black Bean Cakes

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Mexican Barley & Black Bean Cakes
Amazing, easy recipe for a light meal, side or appetizer. The combination of barley, potatoes and black beans are both filling and satisfying! File this one under "Dayum!"
Mexican Barley & Black Bean Cakes
Amazing, easy recipe for a light meal, side or appetizer. The combination of barley, potatoes and black beans are both filling and satisfying! File this one under "Dayum!"
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
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Print Recipe
Ingredients
  • For the cakes
  • 1 cup barley dry
  • 1 cup black beans dry
  • 1 large potato can use any type of potato
  • 1/2 tsp salt
  • 1 cup frozen corn defrosted
  • 2 tbsp South of My Border Mexican Blend or create a blend of an equal mix of salt, cumin, chili powder, oregano and dry minced garlic
  • 3 tbsp Dijon mustard
  • 1/2 tsp ground black pepper
  • 3 tbsp flour
  • 2 tbsp breadcrumbs
  • 1 egg lightly beaten
  • Dipping sauce
  • 3 tbsp Dijon mustard
  • 1 tbsp South of My Border Mexican Blend or create a blend of an equal mix of salt, cumin, chili powder, oregano and dry minced garlic
  • 1/2 tsp sugar
  • 1/2 tsp vinegar
Servings:
Ingredients
  • For the cakes
  • 1 cup barley dry
  • 1 cup black beans dry
  • 1 large potato can use any type of potato
  • 1/2 tsp salt
  • 1 cup frozen corn defrosted
  • 2 tbsp South of My Border Mexican Blend or create a blend of an equal mix of salt, cumin, chili powder, oregano and dry minced garlic
  • 3 tbsp Dijon mustard
  • 1/2 tsp ground black pepper
  • 3 tbsp flour
  • 2 tbsp breadcrumbs
  • 1 egg lightly beaten
  • Dipping sauce
  • 3 tbsp Dijon mustard
  • 1 tbsp South of My Border Mexican Blend or create a blend of an equal mix of salt, cumin, chili powder, oregano and dry minced garlic
  • 1/2 tsp sugar
  • 1/2 tsp vinegar
Servings:
Instructions
  1. Place the beans and barley into a pot and boil for about 45 minutes to an hour in at least 3 cups of water. Drain and set aside to cool.
  2. Once cooled, place in a bowl and mash with the back of a fork to break up the beans
  3. Preheat oven to 350 degrees.
  4. Shred the potato into a colander and press wit a paper towel to drain any excess moisture. Then place into the bowl with the barley and beans and add 1/2 tsp of salt. Mix thoroughly.
  5. Add the corn, South of My Border Mexican Blend or substitute spices, dijon mustard, ground black pepper, flour, breadcrumbs and egg and mix thoroughly until everything is incorporated and forms a batter.
  6. Grease a large baking tray.
  7. Form the batter into patties about the size of your palm and about a half inch thick and place on tray until all the batter is used.
  8. Place into oven for 25 minutes.
  9. Then broil for 5 minutes until crispy. Check them at the 3 minute mark to make sure they don't burn. NOTE: You can broil them and serve them right away, but I find that if you let them sit for 15 minutes and then place in fridge to cool, and then broil them, they turn out even better! Either way you should let them sit for 10 minutes after you broil them and then serve them with the dipping sauce.
Dipping sauce
  1. Combine all ingredients in a bowl and mix thoroughly.
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